Butternut Squash Pasta Sauce (Print-Friendly Version)
Creamy butternut squash sauce coats pasta and is finished with thyme and crunchy pistachios.
# Ingredients List:
→ Pasta
01 -
340 grams rigatoni pasta
→ Roasted Butternut Squash
02 -
340 grams butternut squash, peeled and chopped
03 -
14 grams olive oil
04 -
1 teaspoon garlic powder
05 -
0.25 teaspoon salt
→ Creamy Sauce
06 -
160 grams ricotta cheese
07 -
100 grams parmesan cheese
08 -
240 millilitres water
09 -
0.25 teaspoon salt, or more to taste
10 -
2 twists freshly ground black pepper
→ Garnish
11 -
3 sprigs fresh thyme leaves
12 -
2 tablespoons pistachio nuts
13 -
Grated parmesan cheese, optional
# How to Make It:
01 -
Preheat the oven to 220°C and line a baking sheet with parchment paper.
02 -
Peel, seed, and chop the butternut squash into 2.5 cm cubes. Arrange on the prepared baking sheet and drizzle with olive oil. Sprinkle with garlic powder and salt, and toss to coat.
03 -
Bake the seasoned squash for 30 minutes, until completely tender and lightly browned.
04 -
Transfer the roasted squash to a food processor. Add ricotta cheese, parmesan cheese, 0.25 teaspoon salt, black pepper, thyme leaves, and water. Blend until a smooth sauce forms.
05 -
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve 1 cup of pasta water, then drain.
06 -
Pour the blended squash sauce into a large pan over medium heat. Add drained pasta and toss to coat, adding reserved pasta water as needed to achieve a creamy consistency. Stir for 30 seconds.
07 -
Distribute the pasta onto plates, then garnish with fresh thyme leaves, pistachio nuts, and extra grated parmesan cheese if desired.
# Extra Tips:
01 -
Reserve a cup of cooking water from the pasta, as it helps to emulsify and thicken the sauce.